The Back­story

“There are ap­prox­i­mately 88 ba­jil­lion roast chicken recipes out there. And most of them are pretty good, but An­thony in­sists, and I’m in­clined to agree with him, that the JW Bird from the great Amer­i­can chef, and im­por­tant men­tor for An­thony, Jonathan Wax­man’s is the best. An­thony does make one small change, though; in­stead of a tra­di­tional brine, he soaks the bird in pickle juice. It sounds crazy but it re­ally works. Other than that, just cook the flat­tened bird most of the way over low heat until it’s su­per crispy and then slather it in salsa verde.”